Celebrate the 4th of July with a sweet salute! This patriotic spin on ice-cream cake is the coolest dessert of the summer!
Ingredients
- (10.75-oz.) frozen pound cake: 1 piece (thawed)
- pt. vanilla ice cream: 2 piece (softened)
- blueberry preserves: 0.5 cup
- pt. raspberry sorbet: 2 piece (softened)
- raspberry preserves: 0.5 cup
- (10-oz.) package frozen raspberries: 1 piece (thawed)
- honey: 0.25 cup
- whipping cream: 1 cup
- powdered sugar: 0.25 cup
- Garnishes: assorted fresh berries, mint leaves:
Metric Conversion
Stages of cooking
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Cut 10 (1/2-inch-thick) slices from cake. Arrange slices in a single layer on bottom of a 9-inch springform pan, trimming as needed to snugly cover pan. Save remaining cake for another use.
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Stir together vanilla ice cream and blueberry preserves in a medium bowl. Spread blueberry ice-cream mixture over cake slices. Cover and freeze 1 hour.
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Stir together softened raspberry sorbet and raspberry preserves in a medium bowl. Spread raspberry sorbet mixture over blueberry ice-cream mixture. Cover and freeze 3 hours to 2 days.
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Process frozen raspberries, honey, and 2 Tbsp. water in a blender until smooth. Press raspberry mixture through a wire-mesh strainer using the back of a spoon. Discard pulp and seeds. Chill until ready to serve.
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Just before serving, beat cream and sugar at medium speed until soft peaks form. Gently run a sharp knife around edge of cake to loosen. Remove springform pan. Spread whipped cream over frozen cake. Drizzle with raspberry-honey sauce.
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Note: We tested with Sara Lee All Butter Pound Cake, Bonne Maman Raspberry Preserves, Smucker's Orchard's Finest Northwoods Blueberry Preserves, and Whole Fruit Raspberry Sorbet.
